soft walnut cinnamon twists
These soft walnut cinnamon twists are very easy to make and they are so soft and delicious. The dough is quickly prepared and the nut cinnamon filling stirred together within a minute. Perfect for brunch, coffee, as a snack on the go or to bring to family and friends.
Servings Prep Time
12pieces 20minutes
Cook Time Passive Time
15minutes 8hours
Servings Prep Time
12pieces 20minutes
Cook Time Passive Time
15minutes 8hours
  • 4cups all-purpose flour(500 gram)
  • 1/2cup warm waternot hot!
  • 2/3cups milk
  • 1/4cup soft butter
  • 1/4cup sugar
  • 8gram fresh yeast
  • 1tsp salt
walnut cinnamon filling
  • 1cup ground walnutsor hazelnuts (200 gram)
  • 7tbsp cream(100 gram)
  • 1/2cup brown sugar(90 gram)
  • 1,5tsp cinnamon
egg wash
  • 1small organic egg
  • 2tbsp milk
  1. Prepare the dough the night before (or use 20 gram fresh yeast instead of 8 gram and prepare 1-2 hours before):
  2. Dissolve yeast in warm water (not hot!) for about 2 minutes. Put all ingredients inclusive the yeast water into a mixing bowl and knead with a food processor for 5 minutes until a smooth dough is formed.
  3. Transfer the dough to a bowl, cover with plastic wrap and let rise at room temperature for 8 hours or overnight. (If you used 20 gram fresh yeast instead of 8 gram the dough needs only 1-2 hours for rising until double the volume).
  4. The next morning:
  5. Add nuts, sugar, cinnamon and cream to a bowl and mix well. Set aside.
  6. Place the yeast dough on a floured work surface. Roll out to a large rectangle about 5 mm thick. Spread the nut cinnamon cream evenly over the entire surface.
  7. Fold the short side of the rectangle in thirds. Fold the opposite side on top (see photos above).
  8. Cut 12 equal strips about 4 cm wide. Cut each strip lengthwise down the middle. Twist the two strands (see illustration above).
  9. Place the nut cinnamon twists on a baking sheet lined with baking paper. Let rise for another 30 minutes.
  10. Preheat the oven to 185°F / 365°F. Whisk the egg with the milk. Brush the walnut twists with the egg wash.
  11. Bake the walnut cinnamon twists for about 15 minutes until golden brown. Carefully remove from the hot baking sheet and let cool completely.
Recipe Notes
  • The walnut cinnamon twists are ideal for making ahead and freezing

Once completely cooled, place them in a bag, remove the air, seal and freeze. Remove from the freezer 1-2 hours before serving. Then bake in a preheated oven at 100°C / 212°F for 5 minutes. This way they taste like freshly made.